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Sunday, December 1, 2013

Kanel snegle / Kanelbullar / Cinnamon Snails–Swedish Cinnamon Buns

To me, cinnamon is the flavor of the Winter baking season.. Lot of houses will smell heavenly from the fruity aroma of cinnamon. Kanel Snegle is the Swedish version of the very popular American Cinnamon Rolls. The Swedish version are less stickier and sweeter when compared to the American Cinnamon rolls.. I like these better for the above reasons and are a great accompaniment to coffee... I halved the original recipe and this recipe will make 10 – 12 rolls. We enjoyed them with evening coffee and froze the remaining. Next day tried these by reheating them in the microwave.. It was delicious both times.. This is bread Aparna chose for this month’s We Knead to Bake

For the dough,Sieve all purpose flour, cardamom powder, salt well. Set asideTear the starter in to small piecesIn a mixing bowl, add the starter pieces, flour and cardamom mixture, caster sugar and mix it wellRun the mixer until all are well mixed. Now add the butter and mix until well mixedAdd 1/4 cup milk (1 table spoon at a time) and allow the mixer to run on medium until a smooth and elastic ball is formedPlace the dough in a bowl and set aside for 10 - 15 minutesFor the stuffing, Mix together all the ingredients and the stuffing is readyAfter 10 minutes of the dough resting, dust the surface and then roll the dough into 20x10 rectangleSpread the filling evenlyRoll the rectangle in to a tight cylinderGrease a baking sheet and set asideWith a sharp knife cut the cylinder into small rolls of 1 inch thicknessPlace the rolls cut side down on the baking sheetLeave some gap between rolls as they will spread quite a bitPreheat the oven to 200 degrees CAfter about 10 minutes of rolls resting, brush them with milk and sprinkle some large sugar crystalsPlace the baking sheet in to the oven and bake it in the preheated oven for 15 minutes... Remove when golden brown and also sound hollow when tapped.. If they are browning too quickly, then reduce the temperature to 180 degrees C and allow them to bakeAllow them to cool on wire racks.. Serve them warm... You could also allow them to cool completely and place them in the freezer and re use them as neededBefore serving, warm it in the microwave for around 30 seconds and serve!!Sending this to YeastSpotting!, ONLY BAKES and Pari's page, Cook – Soup / Bread, Spotlight – Continental

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